Ingredients:
1 1/2 cups finely crushed vanilla wafer cookies ( , 38 cookies)
1/2 cup chopped peanuts
1/3 cup margarine or 1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3 eggs
3/4 cup heavy whipping cream
3 (2 ounce) packages Snickers candy bars, coarsely chopped
1/2 cup heavy whipping cream
Directions:
Heat oven to 325 dgrees Fahrenheit.
Mix cookie crumbs, peanuts and margarine (or butter).
Press evenly in bottom of springform pan, 9 x 3 inches.
With an electric mixer, beat cream cheese with white and brown sugars until smooth, about 6-7 minutes.
Add eggs, one at a time.
Mix well again.
Beat in 1/4 cup whipping cream.
Pour over crust.
Bake 1 1/4 hours, turn off oven, leave oven door open, let cheesecake cool in oven for 15 minutes to prevent cheesecake from cracking.
Carefully remove from oven, put in place away from drafts.
After 45 minutes, run metal spatula along side of cheesecake to loosen.
Cover with plastic wrap and refrigerate cheesecake overnight or longer to allow flavors to mingle.
Melt the Snickers bars in 1 quart saucepan over low heat, stirring occasionally.
Stir in 1/2 cup whipping cream, stir until smooth.
Transfer to refrigerator to cool.
Remove cheesecake from pan and transfer to serving plate.
Serve sauce with cheesecake.
VARIATION: Use crushed chocolate wafers if you prefer a chocolate crumb crust.
Servings: 16
Time preparation: 15 min.
Time total: 90 min.